Lake Trout With Horseradish Sauce

Molly53's Note:

Quite inexpensive to make if your fisherman has been fortunate! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 lbs lake trout or 3 lbs salmon , cleaned and scaled
• 1 teaspoon salt
• ¼ cup butter , melted
• 2 tablespoons parsley , minced (fresh is best)
• cheesecloth

Fluffy Horseradish Sauce

• ¼ cup grated horseradish
• 1 ½ tablespoons vinegar
• 1⁄3; teaspoon salt
• 1⁄8; teaspoon cayenne
• 1⁄3; cup heavy cream , whipped

Directions:

1. Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
2. Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
3. For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.